Mary Ann Esposito’s Chunky Roasted Vegetable Soup

Mom made her version of a “kitchen sink soup” with vegetables she cleaned out of the refrigerator that had gone limp. And while her soups were always delicious, I introduced her to a new way of getting more flavor by roasting the veggies first. The natural sugars will caramelize as they cook and provide a greater depth of flavor. It’s a nice feeling when you can teach your mom something new.

Chunky Roasted Vegetable SoupZuppa di Verdure Arrostite

Chunky Roasted Vegetable SoupPhoto by John Hession

(Makes 8 servings)

Ingredients

4 tablespoons extra virgin olive oil

4 cloves garlic, minced

1 large leek, white part only, well washed and thinly sliced

1 ½ teaspoons coarse salt

¼ teaspoon coarse ground black pepper

½ teaspoons celery seed

2 teaspoons dried oregano

3 small red skin potatoes cut into chunks

3 large peeled carrots or parsnips cut into chunks

2 cups broccoli florets

4 ribs celery, cut into chunks

1 large red onion, peeled and cut into chunks

4 cups tomato juice

½ cup white wine

1 small bunch flat leaf parsley

2 sprigs fresh thyme

Juice of 1 lemon

Crusty bread

Directions

Preheat oven to 400°F.

Heat 2 tablespoons of oil in large soup pot (4 quart); add garlic and leeks and cook over medium high heat until leeks are very soft. Turn off heat.